Arrowroot Fritters. — Put a pint of
new milk and a table-spoonful of sugar into
a saucepan "v\-ith three or four laurel-leaves.
AVlien it boils, stLr into it a quarter of a pound
of arrowroot which has been smoothly mixed
with a little cold water; then add the beaten
yolks of four eggs✪ Arroba Pudding. Stir it constantly until it
is thick and smooth ; then pom- it into a well-
oUed pie-dish, and bake in a good oven. Allow
the mixture to cool ; then stamp it out in rounds ;
dip them in egg and bread-crumbs ; fry them
in hot lard, and heap them in a dish.
Serve with jam sauce. Time, twenty minutes
to boil ; ten minutes to bake ; five minutes
to fry. Sufficient for foiu" or five persons.
Probable cost, Is., without the jam.
Arrowroot Jelly.— Soak the t^n rind
of a lemon and a table-spoonful of sifted sugar
in a cupful of cold water. Let it remain four
houi-s ; then strain the liquid, and mix it with
three table-spoonfuls of arrowroot, a table-
spoonful of brandy, the juice of four lemons✪ Arrowroot Jelly,
and thi-ee di-ops of almond flavom-ing. Put it
into a saucepan, and stir it until it is thick.
Put it into a damp mould, or let it get cold ;
then serve it in glasses. Time to boil, five
minutes. Probable cost, 8d., exclusive of the
brandy. Sufficient for a half -pint mould.
Arrowroot Jelly (another way).— Mix
two table-spoonfuls of arrowroot with a little
water, and pour upon the paste a pint of boihng
water and white wine sweetened and flavoured
with almond or lemon flavouring✪ Arrowroot Jelly (another way). Stir it well ;
then put it again on the fire, still continuing to
stu- it until it is quite thick. Pour it into a
mould which has been soaked in cold water;
tui-n it out the next day, and ser%-e it with
cream-custard or jam. Time to boil -nath the
an-o-^Toot, three or fo\u- minutes. Sufficient
for a pint mould. Probable cost, 4d., ■ndthout
the wine and cream, &c.
Arrowroot, Nourishing, for Invalids
AND Sick Children. — Boil half an ounce
of hartshorn shavings and a httle lemon-rind
in a pint of water for fifteen minutes ; strain,
and pour the liquid upon two dessert-spoonfuls of
aiTowi-oot which has been previously mixed with
a httle cold water. Stir briskly, and boil for a
few minutes ; then add a tea-spoonful of sugar
and a glass of wine✪ Arrowroot, Nourishing, for Invalids and Sick Children. Probable cost, 3d. per
pint, without the wine. Sufficient for one
person. Time to boil the shavings, a quarter of
an hour.
Arrowroot Potato Flour.— Peel some
fine mealy potatoes, and grate them into a pan
filled ^-ith cold water. Let it settle, then strain
through a fine sieve; pour on fresh water,
stir it round, and let it settle again. Eepeat
this five or six times, until the powder is quite
white and the water clear. Spread the sedi-
ment upon a dish, and put it into a cool oven to
di-y, stirring it frequently. Sift it, and put it
into bottles, which must be kept well corked.
Time, several hours.
Page 173 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Arrowroot Fritters. — Put a pint of new milk and a table-spoonful of sugar into a saucepan with three or four laurel-leaves. AVlien it boils, stir into it a quarter of a pound of arrowroot which has been smoothly mixed with a little cold water; then add the beaten yolks of four eggs. Stir it constantly until it is thick and smooth ; then pour it into a well-oiled pie-dish, and bake in a good oven. Allow the mixture to cool ; then stamp it out in rounds ; dip them in egg and bread-crumbs ; fry them in hot lard, and heap them in a dish. Serve with jam sauce. Time, twenty minutes to boil ; ten minutes to bake ; five minutes to fry. Sufficient for four or five persons. Probable cost, Is., without the jam.
Arrowroot Jelly.— Soak the thin rind of a lemon and a table-spoonful of sifted sugar in a cupful of cold water. Let it remain four houi-s ; then strain the liquid, and mix it with three table-spoonfuls of arrowroot, a tablespoonful of brandy, the juice of four lemons, and three drops of almond flavouring. Put it into a saucepan, and stir it until it is thick. Put it into a damp mould, or let it get cold ; then serve it in glasses. Time to boil, five minutes. Probable cost, 8d., exclusive of the brandy. Sufficient for a half -pint mould.
Arrowroot Jelly (another way).— Mix two table-spoonfuls of arrowroot with a little water, and pour upon the paste a pint of boiling water and white wine sweetened and flavoured with almond or lemon flavouring. Stir it well ; then put it again on the fire, still continuing to stu- it until it is quite thick. Pour it into a mould which has been soaked in cold water; turn it out the next day, and serve it with cream-custard or jam. Time to boil with the arrowroot, three or four minutes. Sufficient for a pint mould. Probable cost, 4d., without the wine and cream, &c.
Arrowroot, Nourishing, for Invalids AND Sick Children. — Boil half an ounce of hartshorn shavings and a httle lemon-rind in a pint of water for fifteen minutes ; strain,
and pour the liquid upon two dessert-spoonfuls of arrowroot which has been previously mixed with a httle cold water. Stir briskly, and boil for a few minutes ; then add a tea-spoonful of sugar and a glass of wine. Probable cost, 3d. per pint, without the wine. Sufficient for one person. Time to boil the shavings, a quarter of an hour.
Arrowroot Potato Flour.— Peel some fine mealy potatoes, and grate them into a pan filled with cold water. Let it settle, then strain through a fine sieve; pour on fresh water, stir it round, and let it settle again. Repeat this five or six times, until the powder is quite white and the water clear. Spread the sediment upon a dish, and put it into a cool oven to dry, stirring it frequently. Sift it, and put it into bottles, which must be kept well corked. Time, several hours.
Records on this page
Arroba PuddingArrowroot FrittersArrowroot CreamArrowroot JellyArrowroot Jelly (another way)Arrowroot, Nourishing, for Invalids and Sick Children